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Recipes
Sourdough Hotcakes
The night before or at least 12 hours before making this recipe, take out 1/2 cup starter from the fridge, place in glass bowl and mix with 2 cups warm water and 2 cups AP flour. Let stand loosely covered in a warm place. The mixture shoudl be bubbly and sour-smelling; When ready to use the recipe,...
Ohio Apple Rye & White Wheat
This is the time of year that I really love here in Northeast Ohio. The leaves are starting to turn, the summer harvest...
Sauerteig Hausbrot - (sourdough german bread)
This recipe i got in Frankfurt. It´s a very tasteful german bread. 125 grams sourdough active liquid culture poolish:50 grams white flour50 grams rye flour70 grams warm milk- let it covered at 28 C during 4 hours.the dough:350 grams white flour150 grams rye flour250 grams warm watter1 tsp...
Chocolate cherry bread
Old recipe that everyone has done!TP go for it, make it so #1jeremy...
Posts
Why am I getting this gap between crumb & bottom crust?
Hi bakers, I've just joined this forum hoping that someone might be able to advise what I'm doing wrong with my sourdough...
Loaf not rising much & split at side
Hi first post as I can't seem to get loaves to rise where I have scored it. Any suggestions. I'm cooking in a dutch oven 20...
Strange salt residue in starter
So I fed my starter as normal one night with 100%hydration very strong white flour and left it out on the counter to...
Sourdough looks great after baking but still has an overly gummy/tacky crumb.
Hii'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Starter not rising
Hello, I'm after some advice.I have recently activated some Dyhydrated starter that I have. The first week it became really active and was rising and falling at a good rate, but since then it has really become really dormant.I have tried feeding it twice a day and putting it in a warmer place but it...
I end up with sloppy dough every Time.
Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough, with my starter, even reducing the water to 60%, I end up with a lifeless flat sticky dough. How's this possible. ...
When to feed starter after baking?
Hello, I am a COVID-triggered sourdougher, so still inexperienced!. I bake infrequently, say every few weeks, so keep the starter in the fridge. It's around 300g. I use 150g per loaf, so i feed it with 75g water and 75g flour. A few questions:- do I feed the starter immediately or wait until next...
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Alpha Extracts Pure Hemp Oil Scam Or A True Commodity?
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